Heath Bark Recipes

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers., Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool., Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.

Steps:

• Chop up the chocolate and put in microwave safe bowl. Melt 60 seconds, then every 15 seconds, stirring until melted.
• Put wax paper on cookie sheet with edges (I used my 15x21 to make thin). Pour melted chocolate onto cookie sheet and spread thin with the spoon you stirred with. Then sprinkle heath over top. Leave to harden. Tgen break into pieces.
• Put into container, and I store somewhere cold, so it doesn't melt.
• Ok, so I re melted so the heath would get inside the chocolate. It was then 1/2 bag heath chips to the bar of chocolate bark, and 2 big scoops of peanut butter. Oh, oh, yum. I licked the spoon!

Steps:

• Coat a 9-by-12 1/2-inch rimmed baking sheet withcooking spray, and line with parchment, leaving anoverhang on ends.
• Melt chocolate in a double boileror a heatproof bowl setover a pan of simmering water,stirring. Pour into baking sheet,and spread in an even layer.
• Immediately sprinkle toppingsover chocolate. Refrigerateuntil firm, about 1 hour.Peel off parchment, and breakbark into pieces.

Steps:

• In a large bowl, stir together the granulated and brown sugars, melted butter, and salt.
• Stir in the eggs until completely incorporated. Add the vanilla and stir to combine.
• Add the flour and baking soda and stir until there are no lumps or white streaks.
• Remove the Heath bars from the freezer and smack on the counter to break into pieces. Add to the cookie dough and fold to incorporate.
• Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour (or freeze for up to 3 months).
• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Scoop the chilled cookie dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 11-13 minutes, or until the edges just start to brown. Let the cookies cool on the baking sheets for about 10 minutes.
• Enjoy!

Steps:

• Preheat oven to 400 degrees.
• In a saucepan, melt the butter and sugar; bring to a boil and boil for 3 minutes, stirring occasionally.
• Meanwhile, line a cookie sheet (11 x 7 size works best) w/parchment paper; line with saltines, side by side with sides touching.
• Immedietely pour the butter/sugar mixture over the saltines to coat crackers completely.
• Bake for 5-6 minutes.
• Remove from oven; sprinkle bag of chocolate chips over the crackers and let them sit on counter for 5 minutes.
• With a spreader or rubber spatula, spread the melted chocolate to coat crackers completely and top w/chopped pecans.
• Cool completely (room temp or fridge) and break into pieces.